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Preventing hot butter curdling

post #1 of 4
9/29/09 at 7:14pm
Thread Starter 
Hi there,

I have a common problem, when I'm mixing melted butter with some milk, it curdles. Is there a simple way to prevent this from happening?

Many thanks in advanced!

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post #2 of 4
9/30/09 at 5:23am
Are you sure something is actually curdling -- that is, the proteins clumping and separating from the water -- or is the fat in the melted butter just congealing again in the cooler milk?
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post #3 of 4
9/30/09 at 12:18pm
Thread Starter 
The latter :) Though one person has suggested to heat the milk up alittle to provide a similar temperature before mixing. Havn't tried it yet though would she be on the right track with this?
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post #4 of 4
9/30/09 at 3:06pm
Butter will melt at a sufficiently high temperature, so yes, heating up the milk will cause the globules to melt... but you could do that by heating up the milk and butter together. What exactly are you trying to do? Is this for a batter?
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